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    You are in: Home / Recipes / Stuffed Eggplant Recipe
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    Stuffed Eggplant Recipe

    Stuffed Eggplant Recipe. Photo by Karen67

    1/2 Photos of Stuffed Eggplant Recipe

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chef #610952's Note:

    Stuffed eggplant! My family absolutely LOVES this recipe,

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10-12 minutes.
    3. 3
      Meanwhile, in a medium saute pan, heat 1 Tbs olive oil over medium heat. Season the beef (or turkey) with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another pan (or the same one you just used, minus the beef) add the remaining olive oil and saute the onions, peppers and garlic together.
    4. 4
      In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
    5. 5
      Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
    6. 6
      Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 30 minutes, or until eggplant is soft. Let cool briefly, slice widthwise, and serve.

    Ratings & Reviews:

    • on November 09, 2009


      I really loved this, and it was quick and easy too. I left out the red pepper and tomato, just personal preference. I used homegrown fresh parsley and it really added great flavor to the dish. I also used freshly shredded Parmesan and Italian seasoned breadcrumbs based on what I had in my pantry. Otherwise, I followed the recipe exactly.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2009


      Relatively quick to make, and the result was tasty. With a little extra chopping to make the veggies extra small (and pureeing the eggplant) and shredded mozzarella melted on top, even my 5-year-old approved.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2008


      Good recipe, no doubt about it. It is now my favorite eggplant recipe, give it a try! A sumptuous and rich dining experience to be done over and over again. - Warren D

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Stuffed Eggplant Recipe

    Serving Size: 1 (650 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 634.1
    Calories from Fat 372
    Total Fat 41.4 g
    Saturated Fat 10.5 g
    Cholesterol 182.8 mg
    Sodium 223.1 mg
    Total Carbohydrate 38.2 g
    Dietary Fiber 13.0 g
    Sugars 13.8 g
    Protein 30.9 g

    The following items or measurements are not included:

    pecorino romano cheese

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